1. soak raisins in rum and steep for 2 hours. Separate the eggs.
Mix egg yolks with milk and vanilla sugar, then fold in flour. Beat egg whites with 50 g sugar and 1 pinch of salt until stiff and fold into the batter.
Grease a baking tray with 20 g butter. Spread the dough evenly on the tray and sprinkle with rum raisins. Bake in a heated oven at 220 °C (gas 3-4, convection oven not recommended) on the middle shelf for 10-15 minutes.
3. Melt 75 g butter in a large frying pan. Tear the Schmarren into small pieces with 2 forks, toast half in the butter until golden brown, swirling in 50 g sugar. Continue frying until the sugar caramelizes slightly and the Schmarren is crispy.
Cook the 2nd Schmarren with the remaining dough, butter and sugar.
Dust the dough thickly with powdered sugar. Serve with vanilla ice cream.
Tip Instead of vanilla ice cream you can also serve cherry or apple compote.
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